Summary

Ingredients

• 2 ½ kg potato (s), waxy
• 2 small onions
• 250 g cooked ham, diced
• 5 pickled cucumber (s), or pickled cucumber, more if you like
• 4 egg (s), hard-boiled
• some chicken broth
• 500 g mayonnaise
• 1 tablespoon mustard
• salt and pepper
• Paprika powder
• 1 bunch parsley

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Instructions

1. Boil jacket potatoes the day before and peel and slice them the next day. Pour the chicken broth over the potatoes (not too much, they shouldn`t float. I always let it soak in a little, mix and then pour off any excess broth).
2. Chop the onions and fry them with the ham in a pan. Add to the potatoes, slightly cooled. Chop the cucumber, onion and eggs and mix into the potatoes. Mix the mayonnaise with the mustard and fold into the potato salad. Season and let it steep in the fridge. But it actually tastes like that.
3. Took pickled cucumbers this year, they are very tasty. But be careful with the salt, because the taste will still pull through.